Egg roll

This is a complete food, most convenient to eat, anywhere you like.
Ingredients (for two):
  1. Flour: one small cup
  2. Curd: 2 tsp
  3. Refined oil: 1 ½ tbs
  4. Salt: ½ tsp
  5. Eggs: 2 numbers
  6. Onion (sliced): ½ cup
  7. Capcisum (sliced): ½ cup
  8. Lemon juice: 1 tsp
  9. Chat masala (optional): ½ tsp
For salad and garnishing:
  1. Onion (cut in ring shaped): 1 small
  2. Tomato (cut in ring shaped): 1 small
  3. Green chili (for garnishing): 2-3 numbers
  4. Fresh coriander (for garnishing): 2-3 sprigs
  1. Mix flour and ¼ tsp salt thoroughly.
  2. Mix the curd and ½ tbs refined oil, and beat the mixture with a fork so that no lumps of curd remain.
  3. Pour this mixture (created in step 2) on the flour and make a soft and smooth dough by adding right quantity of water.
  4. Cover the dough with a wet cloth and keep aside for 1 hour.
  5. Beat the eggs in a bowl with a pinch of salt, and keep aside.
  6. Knead the dough once more and divide it into two portions.
  7. Take one portion, roll out to make a circle of about 6 cm to 8 cm diameter.
  8. Apply little oil over it with brush.
  9. Fold and create a ball shape.
  10. Repeat steps (7) to (9) for the second portion. 
  11. Let the dough stand for 15 minutes.
  12. Now roll out each portion to make chapati of 22 cm to 24 cm diameter.
  13. Heat a non-stick tawa, put half of the remaining refined oil and heat till smoke comes out.
  14. Lower the flame and fry the chapatis one by one on slow flame, till fully done and become slightly brown on surfaces. Add oil as and when required.
  15. Remove the chapati from the tawa and keep on a plate.
  16. Pour the beaten egg on the tawa and add a few drops of oil if needed.
  17. Spread the egg and after one minute place the chapati on the egg.
  18. Wait for about two minutes so that the chapati sticks to the egg, then carefully turn the chapati.
  19. Cook it on slow flame, turning now and then till both sides are lightly browned.
  20. Place the chapatis with egg on a flat surface.
  21. Lightly saute the sliced onion and capcisum on the warm tawa on low flame.
  22. Place (length-wise) half of the saluted onion – capcisum on a side of the chapati.
  23. Sprinkle some salt, chaat masala, ½ tsp of lemon juice and tomato ketchup over the filling.
  24. Roll the chapati to make nice light rolls.
  25. Garnish with salad, fresh coriander and green chili and serve hot with evening tea.
Cook's tips:
  1. You may use other fillings of your choice.
  2. You may put paper napkin at one end of the roll to make it convenient for holding while eating.

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